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A kind of preparation method of beer co-fermented by lactic acid bacteria and yeast

A technology of lactic acid bacteria fermentation and co-fermentation, which is applied in beer fermentation methods, beer brewing, and methods based on microorganisms, and can solve unseen problems

Active Publication Date: 2017-03-22
江苏新申奥生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there has not been any "mellow probiotic beer", that is, the appearance of beer that maintains the concentration and alcohol content of barley malt wort and uses lactic acid bacteria to co-ferment

Method used

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  • A kind of preparation method of beer co-fermented by lactic acid bacteria and yeast

Examples

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Effect test

Embodiment 1

[0028] A method for preparing beer co-fermented by lactic acid bacteria and saccharomyces, comprising the following steps:

[0029] (a) The activation and concentration adjustment method of the lactic acid bacteria starter is as follows: put the lactic acid bacteria starter into the 10°P wort without hops, let it stand for 18 hours at 37°C, and follow GB 4789.35-2010 "Food Microbiology Examination of Lactic Acid Bacteria" Test" to count the total number of lactic acid bacteria, and according to the counting results, use 10°P wort without hops as the diluent to dilute the concentration of lactic acid bacteria and adjust it to 10 7 CFU / mL to obtain lactic acid bacteria liquid.

[0030] The lactic acid bacteria starter is freeze-dried powder composed of Lactobacillus bulgaricus and Streptococcus thermophilus, wherein the number ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:1.

[0031] The preparation method of wort for fermentation is as follows: crush 6...

Embodiment 2

[0037] A method for preparing beer co-fermented by lactic acid bacteria and saccharomyces, comprising the following steps:

[0038] (a) The method for activating and adjusting the concentration of lactic acid bacteria starter is as follows: put the lactic acid bacteria starter into 10°P wort without hops, let it stand at 37°C for 18 hours, and follow GB 4789.35-2010 "Food Microbiology Examination of Lactic Acid Bacteria" Test" to count the total number of lactic acid bacteria, and according to the counting results, use 10°P wort without hops as the diluent to dilute the concentration of lactic acid bacteria and adjust it to 10 7 CFU / mL to obtain lactic acid bacteria liquid. The lactic acid bacteria starter is freeze-dried powder composed of Lactobacillus bulgaricus and Streptococcus thermophilus, wherein the number ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:1. The preparation method of the wort used for fermentation and the preparation method of th...

Embodiment 3

[0042] A method for preparing beer co-fermented by lactic acid bacteria and saccharomyces, comprising the following steps:

[0043] (a) The activation and concentration adjustment method of the lactic acid bacteria starter is as follows: put the lactic acid bacteria starter into the 9°P wort without hops, and culture it at 35°C for 24 hours. Test" to count the total number of lactic acid bacteria, and according to the counting results, use 9°P wort without hops as the diluent to dilute the concentration of lactic acid bacteria and adjust it to 10 7 CFU / mL to obtain lactic acid bacteria liquid. The lactic acid bacteria starter is freeze-dried powder composed of Lactobacillus bulgaricus and Streptococcus thermophilus, wherein the number ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:1. The preparation method of the wort used for fermentation and the preparation method of the hop-free wort used for activating lactic acid bacteria are the same as in Exampl...

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Abstract

The invention discloses a preparation method for beer by employing lactic acid bacteria and yeast co-fermentation, and relates to the technical field of beer brewing. The method comprises the following steps: (1) activating a lactic acid bacteria starter, adjusting the concentration of lactic acid bacteria to be 10<7>CFU / mL to obtain a lactic acid bacterial liquid; (b) inoculating the lactic acid bacterial liquid into wort of 12-14 degrees P at the inoculation amount of 1%-4%, and carrying out fermentation at 27-33 DEG C for 20-28h; and (c) fermenting beer yeast dry powder at the ratio of 1-4g / L, carrying out co-fermentation at a main fermentation temperature of 9-15 DEG C, and further carrying out primary fermentation and secondary fermentation to obtain the beer. With the wort as the raw material, probiotic lactic acid bacteria are added to be co-fermented together with the beer yeast; the concentration and the alcoholic strength of the original wort of the beer are kept; and the viable counts of the lactic acid bacteria are ensured.

Description

technical field [0001] The invention relates to the technical field of beer brewing. Background technique [0002] Beer is an ancient and widely popular alcoholic beverage. Its traditional craft is to prepare wort with barley malt, hops and water as the main raw materials, and then ferment the wort with brewer’s yeast as the main microorganism. Beer contains carbon dioxide and alcohol In addition to the degree, it also contains protein, vitamins, minerals, polyphenols, etc., which can be described as rich in nutrition. [0003] In recent years, beer has also been developed with the advancement of human science and technology. Domestic research on the development of beer through technological innovation in the aspects of beer fermentation microorganisms, raw materials, product components and content is increasing. Among them, changing fermentation microorganisms and supplementing them with Beer with changed raw materials has been gradually developed, such as special beer bre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C11/00C12R1/865C12R1/46C12R1/225
CPCC12C11/003
Inventor 王鑫昕耿霄吴子龙
Owner 江苏新申奥生物科技有限公司
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